DEEPAK CHOPRA - Robert Irvine · 2020. 9. 15. · inside the issue ROBERT IRVINE MAGAZINE SEPTEMBER 2017 /// Vol. 2, No. 7 GETTING STARTED 4 ROBERT’S LETTER Social media is an incredibly

Nothing is ImpossibleSEPTEMBER 2017

DEEPAK CHOPRATHE REVOLUTIONARY AUTHOR AND SPEAKER SITS DOWN FOR AN EXCLUSIVE INTERVIEW

robert irvine’s public House INSIDE THE NEW GAME-CHANGING LAS VEGAS RESTAURANT

ROBERT IRVINE MAGAZINE

Nothing is Impossible

FOUNDER AND EDITOR-IN-CHIEFRobert Irvine

GENERAL MANAGERMatt Tuthill

CULINARY EDITORSShane Cash, Brian Goodman, Darryl Moiles

CREATIVE CONSULTANT, COVER DESIGNSean Otto

CONTRIBUTORSJay Cardiello, Amber Day, Mike Geremia, Leah Jantzen, Andy

McDermott, SJ McShane, Nathan Mikeska, Heather Quinlan, Alden Ryno, Kenny Santucci, Michael Schutz, MD, Vanessa Tib

PHOTO AND VIDEO CONTRIBUTORSJeremy Borash, Ryan Coyne

For advertising inquiries, contact Matt Tuthill, [email protected] general comments, contact him on Twitter, @MCTuthill

Robert Irvine Magazine is published digitally 10 times per year—monthly with double issues in the summer (July/August) and winter (January/Febru-ary). Download it exclusively at RobertIrvineMagazine.com. Read it on mo-bile devices through Apple News, Flipboard, and the Google Play Newsstand.

Copyright 2016 by Irvine Products, LLC. No part of this magazine may be reproduced in any manner whatsoever without written permisssion from the publisher except in the case of brief quotations embodied in critical articles and reviews. For information or written permission contact the publisher at

[email protected].

The information herein is not intended to replace the servies of trained health professionals. You are advised to consult with your heatlhcare pro-fessional with regard to matters realting to your health, and in particular

regarding matters that may require diagnosis or medical attention.

BUSINESS and MARKETING

CHIEF OPERATING OFFICERJustin Leonard

DIRECTOR, BRAND ENGAGEMENT

Joshua Lingenfelter

PUBLIC RELATIONSBRICKHOUSE PR

David Sabin

The cover photo appears courtesy of Todd MacMillan Robert’s editor’s portait appears courtesy of Ian Span-ier. Gear and product photos appear courtesy of their respective manufac-turers. Subject photos appear courtesy of the respective subjects unless oth-erwise noted. All other photos herein appear courtesy of Shutterstock.com.

mailto:matt%40chefirvine.com%20?subject=RI%20Maghttp://twitter.com/mctuthillmailto:media%40chefirvine.com?subject=RI%20Mag

inside the issueROBERT IRVINE MAGAZINESEPTEMBER 2017 /// Vol. 2, No. 7

GETTING STARTED4 ROBERT’S LETTER Social media is an incredibly powerful tool. Are you mindful of how you’re using it? 6 GAIL’S CORNER This month, Gail visits San Fran-cisco and shares her favorite places to visit.8 DOCTOR SCHUTZSeptember is Prostate Cancer Awareness Month. Here’s what you need to know.

9 IN THE GYM We explain the benefits of train-ing upper, lower, left, and right sides of your body indpenedently.14 IN THE KITCHEN Robert’s recipes for rice and beans and steamed clams, plus gear that will cuts time in the kitchen.

FEATURES17 ROBERT IRVINE’S PUBLIC HOUSERobert’s new restaurant at the Tropicana in Las Vegas launched with a bang this summer. We take you behind the scenes of this one-

of-a-kind experience.25 BRING THE PUBLICHOUSE HOME Can’t make it out to the Public House anytime soon? We’ve got you covered with at-home versions of Robert’s elevated pub food.31 DEEPAK CHOPRAThe visionary author, speaker sits down with Robert Irvine Maga-

zine for an exclusive interview on a wide range of topics. You don’t want to miss this. 39 PARTING WORDS Columnist Heather Quinlan says to take the new school year as an opportunity to learn something new; Sara Jane McShane delivers simple weight loss tips; plus our parting words to live by.

A PLACE FOR THE PEOPLERobert Irvine’s Public House celebrated its grand opening on July 27 to much fanfare. The dust has settled, but the Vegas culinary scene may never be the same. Read our exclusive inside look starting on Pg. 17.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 3

ROBERT’S LETTER

There isn’t a day that goes by where I’m not posting something to Facebook, Instagram, or Twit-ter. I love interacting with fans and there’s never been a better time in history for ease of com-munication between public fig-ures and the general public. Rest in peace, fan mail.

Social media is also a wonder-ful tool to keep old classmates and friends connected. Casual acquaintances and old colleagues usually fade from memory with time, but now that almost nev-er happens. You probably know someone you worked with for one month five years ago who is on your timeline liking pictures and commenting on everything you post. Depending on how you look at that, it’s either a miracle or a curse. Either way, technologies that didn’t exist just a few short years ago have fundamentally changed the nature of human interaction in the world today.

William Gibson, the science fiction author who coined the term “cyberspace” said that no tech-nology is inherently good or evil. It’s how we apply it that matters. The same applies to social media. Sharing pictures of good times, promoting your work, and gener-ally staying in touch with friends

SPREAD A LITTLE LOVESocial media is a powerful tool.

Are you aware of how you’re using it?

Follow Robert on Twitter, Instagram, and Facebook.


and family are all obvious pluses. If, however, you’re someone who uses social media to “vent” about problems in your life, post cryptic messages that beg for sympathy or attention, publicly complain to companies about customer service, or generally bash things that you don’t like—be it a recent episode of Supergirl or the President’s latest speech—I hope you’ll take a mo-ment to pause and realize that your words and thoughts are indeed powerful, and to be careful about what you’re bringing to the table and choosing to share with the world.

I am by no means saying that social media can’t be used as a platform to critique; the ability to galvanize and mobilize millions around a social protest or other cause for the com-mon good is extraordinarily won-

derful. I’m just saying to choose your words carefully; complaining with-out offering a constructive solution doesn’t do much. Also remember that advocating for what you believe is right doesn’t ever have to involve using insulting language. If you can’t argue your point without belittling your opponent, then maybe your argument isn’t worth making.

The rapid advance of technology makes our world smaller every day and connects us in ways that were once unimaginable. Let’s respect that ability and decide to always choose our words carefully. Don’t ever forget that whoever you’re talking to, there’s a real person on the other end. Like technology, our world can only be as good as what we choose to bring to the table.

This month’s cover subject, the

one and only Deepak Chopra, shares the viewpoint. In our wide-ranging interview begin-ning on Pg. 31, Deepak offers his thoughts on a whole host of topics. With regard to technology, Deepak says that we can’t stop its advance. We can only commit to using it for good.

In that spirit, I ask you to stay mindful of how you use technol-ogy and social media. Choose to spread a little love today. I think you’ll be amazed at what happens.

Yours in health,

ROBERT’S LETTER

From FOMO (Fear Of Missing Out) to unhealthy comparisons with other, social media can become an unhealthy place for anyone. Stay mindful of how you use it and choose to add something positive to the world.


GAIL’S CORNER

FUN IN FRISCO

San Francisco might be one of the most expensive cities in the country, but it’s also one of my favorite cities to visit in the U.S. It is scenic, bus-tling and has a vast array of things to do for tourists. And despite the high cost of living, there’s plenty you can do on a budget.

My main travel tips for visiting San Francisco would be not to rent a car (unless you plan to visit nearby Napa or other close by destinations) and to visit during the warmer climate months. I rented a car there

once and parking at the hotel was $80/night. Besides cost, it’s just not necessary. Uber and public transit—including those world famous cable cars—have got you covered.

Last but not least, visit in the spring and summer (it gets pretty chilly in fall and winter) and wear a good pair of sneakers if you’re going to be walking around the city. Flip flops or dress shoes won’t hack it on the hills and you will tear your feet apart if you make the mistake.

What follows is just a taste of how

much San Francisco has to offer. And of course Napa is just a short drive away.

BEST TOURIST SPOTS

GOLDEN GATE BRIDGEIf you’ve never seen or driven over

the Golden Gate Bridge, it’s definite-ly a bucket list item. I’ve seen, driven over and gone to the highest points to see it on several occasions, but it’s absolutely stunning every time. Take a moment to properly take it in.

San Francisco is packed with culture, fun, and delcious food. These are the places you can’t miss when you visit. /// BY GAIL KIM-IRVINE


Alcatraz, the former federal prison, is now a major tourist attraction in San Francisco. Check the next page for Gail’s tips on getting tickets.

ALCATRAZRobert and I had a July 4th date

here once and of course all the tickets were sold out on a holiday. So we found out that they always hold a block of tickets the morning of. So if you don’t have tickets, you can still get there if you get there at the crack of dawn. It’s worth it to see an incredible piece of history.

Alcatraz Island Tickets

FITNESSWORLD GYM, SAN FRANCISCOIf you go at the right times of the

year, you can walk, run, or bike on the pier/waterfront San Francisco has enough hills to make you feel like you had a workout while hitting all the sightseeing spots. But if you want a proper gym, Robert and I always hit up World Gym San Fran-cisco. It’s conveniently located and not intimidating for beginners. It’s got amazing, energetic atmosphere

and great equipment for fitness fanatics.

290 De Haro St.San Francisco CA 94103

EATSYANK SING - DIM SUM2 locations:101 Spear St. 49 Stevenson St. Come for lunch as it’s not open

for dinner hours. This restaurant came highly recommended from a few chef friends and locals and it’s known for being the best dim sum in the city. It didn’t disappoint. Rob-ert and I were especially impressed with all their varieties of dumplings.

GARY DANKO800 North Point St.San Francisco CA 94109If you prefer finer dining, Gary

Danko’s is the place to go. Great ambiance but not uptight. Rob-

ert brought a group of us for my birthday and the price fix menu had something for everyone. They have choices of 3-5 courses or you can opt for the tasting menu, which we did. You’ll want to save room for dessert, which was actually our favorite part. Every single one was to die for.

PEPPER PALACE2800 Leavenworth St.This isn’t a restaurant, but it

definitely for my hot sauce lovers out there! If you share an obsession with hot sauce like I do, this place will be your Disneyland. There are over 30 locations across the coun-try but this is where I discovered it. From mild to scorching, they have it all. You’ll laugh at all the unique names of hot sauces such as “Dr. Assburns” and many more. Tastings and in store challenges make this place a ton of fun!

GAIL’S CORNER

Far left: Talia Irvine and Gail’s mother, Sunja Kim, posing in front of the Golden Gate Bridge. Center, Robert gets his pump on at World Gym, San Francisco. At right, the city’s famed cable cars; unlimited day passes cost $21.


http://www.alcatrazislandtickets.com/Alcatraz-Day-Tour/https://www.worldgym.com/sanfrancisco/homehttp://yanksing.comhttp://garydanko.comhttp://www.pepperpalace.com

dr schutz

GUYS, LISTEN UPSeptember is Prostate Cancer Awareness Month. Here’s what you need to know.

BY MICHAEL SCHUTZ, MDProstate cancer screening is the best

way to find prostate cancer early. But screening has come to encompass several methodologies over time—from the old-fashioned manual exam to blood testing.

For this special edition of my column, I checked in with Dr E David Crawford about the new developments in screen-ing. Dr. Crawford is Professor of Urolo-gy, Surgery and Radiation Oncology at the University of Colorado, Denver and Chairman of the Prostate Conditions Education Council. He is also one of my mentors and one of the leading thinkers about prostate cancer in the country. Here’s what he had to say:

Prostate cancer is the most common cancer in men and one of the problems we currently have with prostate cancer screening is we find many men who have nonaggressive prostate cancer who may not need treatment. The PSA test, or prostate-specific antigen test, is frequently used to find prostate cancer, but it is not adequate by itself to tell if a man has prostate cancer or if that cancer needs treatment.

The decision to screen for prostate cancer should involve an informed decision between the patient and physician. Approximately 90% of PSA are ordered by primary care physicians. Physicians have been using a PSA of 4ng/ml as the cutoff for prostate cancer screening for the past 30 years. Recently we have found a few new things out about PSA.

A recent study by our practice in Denver showed that if you have a PSA 1.5 or less that you have a 0.4% risk

of developing prostate cancer over the next 5 years and you do not need another PSA during that time. This includes 75% of men If you have a PSA above 1.5, you should see your urologist to further assess your risk of cancer.

Risk assessment involves multiple factors including your age and health status. This may involve getting ad-ditional information to better define your risk of cancer and risk of dying of cancer. Many new genomic tests are coming out to allow patients and their physicians to better define the risk of prostate cancer and need for biopsy. One urine test, SELECT MDx , can define with 99 percent certainty that you do not have high grade, aggressive prostate cancer if it is negative. This can avoid prostate biopsies that have risks associated with them.

MRI is also useful to assess suspicious areas in the prostate in people with prior negative biopsies. These and oth-

er tests allow patients and physicians to have a conversation about the risk of prostate cancer and the patient can make an informed decision about the risk of prostate cancer. The website: www.pcmarkers.com is very helpful source for information on screening and markers .

I believe doctors need to change our thinking about prostate cancer. We have to educate and involve patients in their decisions about screening for prostate cancer. We have to be more fo-cused about finding those patients who have high grade aggressive prostate cancer in whom those cancers will be a threat to them. There are many new tests coming out that will help patients and clinicians make the best decisions for these patients. When done early enough, these tests could save your life. Or, if you’re lucky enough to get negative results, at least reduce a lot of worry and anxiety.

Few guys arecomfortable talking about prostate cancer, but procrastinating can have deadly effects. Learn more about Dr. Schutz HERE.


http://pcmarkers.comhttp://www.jerseyurology.com/meet-our-physicians/michael-schutz-md/

IN THE GYM: PRO TIPS

Dividing your body into upper and lower hemispheres, and left and right sides, your workouts will accomplish more in less time.

Here’s why.BY PAUL ROBERTS

ONE AT A TIME


Forcing your body to pump blood to alternate hemispheres of your body gets twice as much work done in the same amount of time.

An old-school bodybuilding split looks like this: chest and back one day; biceps and triceps anoth-er; legs on another; shoulders on another; repeat. Splitting a routine up like this allowed bodybuilders to cram a lot of volume in for a single body part to help build it up, and since you’re not working that body part again for another four or five days, there’s ample recovery time. The other major benefit: When all your exercise choices focus on the same area, blood rushes to that area of the body to deliver oxygen and nutrients to working muscles. Some of the old-school splits combined shoulders and legs for time’s sake,

but serious bodybuilders split these up; if you’re trying to get big shoulders, you don’t want your legs syphoning blood away.

But if your goal isn’t to get big, what do you do? Specifically, if your goal is like many—to lose weight—how should you structure your workout? It turns out that you’ll want to do the exact opposite of what a bodybuilder would do—send blood rushing from your up-per body to your lower body, back and forth, for much of the workout. This forces your heart to beat faster to keep up, adding a cardiovascular training element to a traditional weight routine.

To take things a step further and build greater strength, try inde-pendently training the right and left sides of your body. For example,

alternate dumbbell curls, left and right, and do single-leg moves like split squats, pistol squats, and sin-gle-leg leg presses. When using any plate loaded (Hammer Strength) machine, try doing all your reps for the weaker side of your body (If you’re right-handed, try doing all reps for your left side first).

When the left and right sides of your body work in tandem with their combined strength acting upon the same object—as in a barbell curl, bench press, or barbell squat—the weaker side of your body can be “carried” to some extent by the stronger side of your body. Working left and right sides independently can help diminish the strength discrepancy between the left and right sides of your body, if not eliminate it altogether.

IN THE GYM: PRO TIPS

Working the left and right sides of your body imdependently helps eliminate muscle size and strength imbalances.


IN THE GYM: WORKOUT OF THE MONTH

EVEN SPLITOur Workout of the Month perfectly gives every body part

the attention it deserves. Get ready for a killer pump and sweat.DIRECTIONS: After a five- to ten-minute warmup, perform the following workout as a circuit, resting for only two minutes after completing the Russian twist. Do three circuits total.

EXERCISE REPSDumbbell Split Squat 20Left-Right Dumbbell Press 20Dumbbell Lunge 20Left-Right Hammer Row 20Dumbbell Step-up 20Left-Right Bench Press 20Left-Right Calf Raise 20Left-Right Dumbbell Curl 20Dumbbell Kickback 20Russian Twist 50

EXERCISE DESCRIPTIONS

DUMBBELL SPLIT SQUATHold a pair of dumbbells and stand with your back to a bench or plyo box. Set one foot on the box; your back leg will reach behind you; the top of your shoe will be resting on the bench or box. Bend your front knee and squat low to the ground. Drive through your front heel to


IN THE GYM: WORKOUT OF THE MONTH

You don’t need to brace yourself against a box or bench; you can use your own thigh as pictured. Just be sure to keep your spine straight throughout the exercise.


stand back up. Complete ten reps on one side, then ten reps on the other.

LEFT-RIGHT DUMBBELL PRESSStand and hold a pair of dumbbells at your shoulders. Press the right dumbbell overhead, then slowly return to the start. That’s one rep. Then press the left dumbbell over-head. Continue alternating reps until you’ve hit twenty.

WALKING LUNGEStand holding a pair of dumbbells and walk forward, lunging with each step. Your front leg should form a ninety-degree angle as you descend toward the floor; your back knee should touch the ground. Continue until you’ve hit twenty reps, moving forward with each step.

LEFT-RIGHT HAMMER ROWSit in a Hammer Strength

(plate-loaded machine) and per-form rows, one arm at a time. You can do all ten reps for one side and then switch, or you can alternate the whole way.

DUMBBELL STEP-UPStand in front of a bench or plyo box holding a pair of dumbbells. Step up onto the box, driving through your front heel. Step down and switch sides. Continue until you’ve done twenty reps.

LEFT-RIGHT BENCH PRESSLie down on a weight bench hold-ing a pair of dumbbells at your chest. Press up, one side at a time. You can do all ten reps for one side and then switch, or perform twenty alternating reps.

LEFT-RIGHT CALF RAISELie down in a leg press machine and set your left foot on the plat-form; your toes should be the only part of your foot touching the plat-

form. Flex and extend your ankle, pushing the platform with your toes. Do ten reps on your left side, then ten on your right.

LEFT-RIGHT DUMBBELL CURLStand up straight holding a pair of dumbbells at your sides. Perform curls, alternating sides for twenty reps. Squeeze your biceps hard at the top of the movement.

DUMBBELL KICKBACK(Pictured at left)Hold a dumbbell in your left hand and bend forward at the waist, keeping your back flat. Brace yourself with your right hand against the weight rack or a bench. Keeping the upper portion of your left arm parallel to the ground (you can pretend that your elbow is bolted to your side) extend your elbow, lifting the weight until your entire arm is parallel to the ground. Squeeze hard in the peak position, then slowly return to the start. Do ten reps on your left side, then switch sides to do ten on your right.

RUSSIAN TWIST(Pictured on previous page)Sit on the floor with your knees bent, your heels on the floor or hovering just above it, with your toes pointed up. Sit up straight holding a medicine ball or weight plate in your hands, extended slightly away from your body. Turn to your left side, keeping your chest up; touch the ball/plate to the ground near your left hip, then turn to the right, touching the ball/plate to the ground near your right hip. Continue for fifty reps.

FALL FITIN THE GYM: GEAR

Gear for the season, whether you’re running, biking, or cross training.

NIKE METCON 3

Specifically designed for today’s multi-faceted crosstraining, these lightweight and durable kicks are perfect for whatever you decide to do today: run, lift, climb rope, or attempt an American Ninja Warrior course. Get them in eight unique colorways, or design your own.

$130, nike.com

CAMELBAK MULEMULE L.R. 15

Fall is the best season for hiking and mountain biking, and Camel-bak is your best option for staying hydrated while training in the great outdoors. The new Mule L.R. 15 rests low on your back, perfect-ly balancing the while letting you easily sip 20% more water than previous models. The magnetic “tube trap” keeps the tube in one easy-to-reach place when you don’t need it.

$150, camelback.com

FLIP BELT

Finding a good place for your house keys is still a runner’s biggest pet peeve. If you don’t want to throw them under a rock or in your mail-box, they don’t have to flop around in your shorts pocket. The Flip Belt secures keys, money, ID, and other small items close to your body so you can forget about it while you train.

$28.99, flipbelt.com


https://store.nike.com/us/en_us/pd/metcon-3-mens-training-shoe/pid-11599438/pgid-12196588https://www.camelbak.com/en/packs/mountain-biking/R01005--MULE_LR_15?color=b372e9c6d4654c89be5c66eb16b7fbfdhttps://flipbelt.com/flipbelthttps://flipbelt.com/flipbelt

IN THE KITCHEN: RECIPE

RED BEANS & RICE

Serves 5

YOU’LL NEED1 tbsp olive oil2 cloves garlic, minced1 large red onion, diced1 stalk celery, diced1 green bell pepper, small diced1 red bell pepper, small diced2 16 oz. cans red kidney beans1 tsp onion powder1 tsp salt1/4 tsp black pepper1 tbsp hot sauce2 1/2 cups chicken stock1 cup white rice1 tbsp butter1 tbsp minced fresh cilantro leaves

MAKE IT

1) Heat olive oil over medium-high heat in a large saucepan. Saute gar-lic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.2) Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.3) Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

THE MACROS

CALORIES: 361PROTEIN: 14 gFAT: 6 gCARBS: 63 g

Classic. Simple. Satisfying


IN THE KITCHEN: RECIPE

STEAMED CLAMS

Serves 6

YOU’LL NEED6 dozen fresh clams (littlenecks or middlenecks)3 tablespoons grapeseed oil4 cloves garlic, chopped1 large onion, chopped1 cup white wine2 cups clam juice or waterChopped parsley leavesSalt and pepper1/2 cup melted butter (1 stick)

MAKE IT

1) Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medi-um heat and cook garlic and onion until translucent. 2) Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. 3) Discard any clams that do not open and remove clams to serv-ing bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

THE MACROS

CALORIES: 292PROTEIN: 9 g FAT: 23 g

CARBS: 6 g

A mouthwatering meal is just minutes away.


EASY DOES ITIN THE KITCHEN: GEAR

Gear that makes cooking simpler and faster. Everything should work this well.

SPICE CAROUSEL

Turn the dial under the spice you want and get a perfect quarter-teaspoon measurement every sin-gle time. Carousel design makes it easy to access without ever taking it out of a cabinet. Four units can be stacked one on top of the other for easy access to 24, 36, or 48 spices.

$31.42, amazon.com

BEAR PAWS

Shred pork, chicken, or beef in a few seconds with these super-strong and durable bear paws. Easy to hold, these wonders are in-credibly sharp and made from heat-resistant nylon, making them dishwasher safe.

$12.95, amazon.com

BUTTER MILL

A pat of cold butter can rip a piece of toast to shreds. No more. This butter mill produces fine ribbons of easily spreadable butter with a simple twist. Great for all kinds of recipes, especially baking. You don’t have to worry about blowing out your shoulder the next time you mix up a batch of choco-late chip cookies.

$39.99, sharperimage.com


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Behind The Scenes:

ROBERT IRVINE’S PUBLIC HOUSE

Robert’s new restaurant at the Tropicana in Las Vegas is a sight to behold, filled with incredible food, the deepest beer menu you’ve ever seen, and something

else so special you have to experience it to believe it.BY MATT TUTHILL


It is Wednesday, July 26, just a few minutes past noon, and in less than 24 hours, Robert Irvine’s Public House will celebrate its grand opening. At the moment, the 9,000-square-foot 275-seat restau-rant on the main floor of the Trop-icana Hotel in Las Vegas is mostly empty, but it echoes with the chat-ter of staff and the clanging of pots and pans in the kitchen. Bartend-ers, servers, and line cooks buzz back and forth, making last-minute preparations for tonight’s friends and family dinner—a soft opening that should reveal any issues that need to be ironed out before more than 1,000 members of the gener-al public storm through the front

doors tomorrow. Robert stands just outside the

open kitchen with a gravitational pull all his own. Employees cluster around him and disperse at irreg-ular intervals, seeking sign-off on various particulars. The parade seems endless as dozens of people pull at Robert’s attention. Then suddenly, he is alone. Dressed in his trademark skin-tight navy t-shirt, dark blue jeans, and black loafers, he takes a deep breath, props his hands on his hips, and surveys the dining room. The look of concern on Robert’s face is understandable; the restaurant he is set to unveil has been 18 months in the making, and he has been

intimately involved in every detail, from the development of the menu to the layout of the restaurant, to logo design, the materials used on the bar and outer facade—even the server uniforms—and hundreds of other tiny details that the average customer might not notice. When added together, he’s counting that those little details will enrich the overall experience and set Public House apart on the hyper-competi-tive Vegas culinary scene.

At present, a few of those tiny de-tails are gnawing at him. The same critical eye that cold-bloodedly dismantled so many establishments on Restaurant: Impossible is now at work on his own creation.

PUBLIC HOUSE


Robert enjoys a laugh with WWII veteran Woody Williams after arriving at Public House via helicopter. Robert and Williams grabbed these T-shirt cannons and fired Public House shirts into the crowd. On the previous page, from left to right: Annalise Irvine, Tropicana GM Aaron Rosenthal, Woody Williams, Gail Kim-Irvine, Robert, and Talia Irvine. See video of the grand opening by clicking HERE.

https://www.youtube.com/watch?v=UGdRTruEeko&feature=youtu.be

“The centerpieces aren’t here yet,” he says. “They’re supposed to be here to-morrow—along with a few room dividers and plants.”

Does that mean he’s nervous?“No,” he says flatly. “I’m just trying to

imagine what it will look like when it’s really finished.”

The moment alone doesn’t last long. Hotel administrators come to pay him a visit and assess the progress. Fans from the casino floor look in through the win-dows and recognize him, then barge in to ask for pictures. He obliges, as he always does. So it goes for another five hours; the sparkling new venue is an object of curiosity, but Robert remains the main attraction. That is, until the food starts coming out to the tables.

The concept behind the menu is “ele-vated” pub food. There are countless bars where you can walk in and order a pint, a plate of wings, or a shepherd’s pie, but there is only one in the world where you can get those things—and a whole lot more—as interpreted by the inimitable Robert Irvine.

The unique twist at the Public House, as Robert Irvine’s VP of Culinary Af-fairs Darryl Moiles explains, goes beyond taking ordinary pub food and making it “gourmet”.

“Robert is British, lives in the States, and regularly travels the entire globe,” Moiles says. “We felt that the menu should reflect that worldly sensibility.”

Indeed, beyond the wings and pizza, the menu is much more sophisticated than you’d find in an average pub. Exhibit A is the first course: appetizers like peppered goat cheese poutine with shiitake mush-rooms; French onion fondue; steak tartare; and lump crab arancini might scream out more to foodies than the sports bar crowd,

PUBLIC HOUSE


Top: Robert’s helicopter arrives to the grand opening ceremony. Middle: a bartender gives a thumbs up after making a signature cocktail. Bottom: Dar-ryl Moiles, Robert’s VP of culinary affairs, oversees the kitchen on Day One.

but a single bite of any of these would convert even the most pedestrian customers.

Main course options are divided into three subcat-egories: sandwiches/burg-ers, pizzas, and entrees.

On the sandwich side, you can get a Pastrami Rachel, which is smoth-ered with German grain mustard; a lobster roll with sofrito mayo; grilled chicken breast with fig marmalade; a BLT with thick-cut bacon; and the “Fork and Knife Fondue Burger”, which your server will coat with melted gruyere when it’s delivered to your table.

Thin crust pizzas come out of the oven piping hot in familiar vari-eties—triple cheese; pepperoni; and margherita—and exotic—wild mushroom; kale pesto; and pro-sciutto with fig jam, goat cheese, and arugula.

Entrees include shepherd’s pie; blackened mahi; ponzu glazed salmon; fish and chips; skirt steak with frites; chicken fried duck confit; braised lamb shank; and ramen. Two items best shared in-clude the 40 oz. tomahawk ribeye and the five-pound roast chicken with mashed potatoes, veggies, and demi glace.

This last item was something of a sticking point for Robert, who harbors a deep-seated love of the traditional family dinner and says, “When you roast a chicken right, it can be the best meal in the world.”

For the health-conscious, six sal-ads are available, including shaved kale; chicken avocado; and roast vegetable and watercress.

If you’ve saved room for des-sert, there’s a peaches and cream cheesecake; English banofee pie; warm bread pudding; dark choc-olate panocatta with mini dough-nuts; almond cake; and a mason jar apple pie topped with a hunk of five-year old cheddar cheese from Grafton, VT.

PUBLIC HOUSE


Above, Robert shares a moment with Medal of Hon-or recipient Woody Wil-liams. At right, Robert takes over the digital marquee.

That last dessert item notwith-standing, every effort has been to source local ingredients from meat to veggies to bread.

If the main menu looks deep enough to invite repeat visits, the bar menu is genuinely over-whelming, with 100 beers, all presented by the region of origin. Award-winning microbreweries from across the US are well-rep-resented, as are foreign beers and good old-fashioned macrobrews like Bud and Miller.

If your order a cocktail, you can have it made with Robert’s Board-room Spirits (see the story in our October issue) and if tequila is your

thing, ask for Robert’s very own blend of Patron, which he formulated while on a trip to the distillery in Guadalaja-ra, Mexico.

“Friends and family night” might sound like an easy soft opening, but shortly after the doors open, every table top and bar stool is filled. This, it turns out, was by design. Moiles said that the restaurant was intentionally overloaded on both nights leading up to the grand opening.

“You’re supposed to fail on those nights,” Moiles said. “They are stress tests. You

PUBLIC HOUSE


Above: Robert’s own blend of Patron. Top right: the hickory smoked chicken wings. Middle right: the French Onion poutine. Bottom right: shepherd’s pie. Make reservations at troplv.com.

http://www.troplv.com/dining-restaurants/chef-irvine-restaurant

can’t get it right until you see where things are going to break down. Once they did, we were able to iron it out and get it perfect for the grand opening.”

Public House Executive Chef Scott Green has more than two decades of culinary experience un-der his belt and previously opened restaurants for Celebrity Cruises. Before taking the reins at Pub-lic House, he came directly from running the kitchen at a ski resort in Alberta, Canada. A Las Vegas native, he’s no stranger to the heat of the strip, having also worked at Caesar’s Palace.

Green has opened a fair share of restaurants in his day, but the impending launch of Public House, he said, gave him fewer nerves than in the past.

“There’s so much support from Robert and his team here that I know we’re going to be just fine,” Green said. “I’m just excited to be in on the ground floor.”

The following morning, a throng of Robert’s fans and press gather outside the Tropicana’s main en-trance. An attendant pushes a cart filled with ice and bottled water amongst the bodies as the ther-mostat climbed to a—mercifully dry—104 degrees.

Robert didn’t keep the crowd waiting long. Right on schedule, his helicopter—emblazoned with the Public House logo—descended into the parking lot. When the blades stopped spinning, he hopped out to thunderous applause, flanked by his wife Gail and Medal of Honor recipient Woody Williams. He and

Williams then grabbed T-shirt can-nons and fired swag into the crowd, posed with fans in front of a Patron roadster, then made their way in-side for the unveiling ceremony.

Aaron Rosenthal, General Man-ager of the Tropicana, spoke first,

heaping praise on Robert’s efforts to make the restaurant a one-of-a-kind experience, then detailing the extraordinary travails of special guest Williams. In World War II, Williams was part of the Marine detachment that planted the Amer-

PUBLIC HOUSE


Gail Kim-Irvine strikes a pose in front of the Public House logo.

PUBLIC HOUSE


ican flag on Iwo Jima; in that same battle he singlehandedly cleared a number of foxholes with a flame thrower, running out of fuel, doubling back behind his lines, then pressing again forward for several hours.

When Williams took the mic, he waved off the applause, deflecting all praise to his host.

“Today isn’t about me. It’s about Rob-ert,” he said. “And the incredible things he’s done for veterans.”

Robert fought back tears as Williams continued in that vein for several min-utes—pointing out Robert’s extensive work to raise money and awareness for veterans’ issues through The Robert Ir-vine Foundation, the Gary Sinise Foun-dation, and several USO tours—before finally turning the mic over to Robert.

Later, Robert explained what made the ceremony—and Williams’ speech in par-ticular—such an emotional experience.

“I know the restaurant has my name on the front, so obviously people are go-ing to get up and talk about you,” Robert says. “Of course you’re going to be flattered. Of course people are going to present your best qualities and accom-plishments. But when they come from a man like Williams—a true legend, a true hero, who did such incredibly brave things for this country… well, when he started listing my accomplishments as if they were of equal value, it was too much for me. I know that nothing can ever compare to what he did. But that’s how humble he is. That’s how gracious he is. They just don’t make them like him any more.”

Robert thanked the many team mem-bers of the Tropicana and his own staff for making the restaurant possible, as well as his wife Gail, and daughters An-

At left: tapped barrels of Knob Creek bourbon. Below: Robert checks in with some Public House patrons during dinner. Bottom: just be-ing a dad at the photo booth with daughters Annal-ise and Talia.

nalise and Talia. He then walked to the front entrance, cut the ribbon, and picked up a sledgehammer. In front of him on a table sat a massive ice sculpture with the Public House Logo etched on its face. He stepped into his best baseball swing and shat-tered the sculpture into a thousand pieces. The audience erupted with applause, then filed in to eat lunch.

A quick stroll through the tables revealed a lot of happy customers.

Las Vegas natives Tom and Jason had the grand opening date marked on their calendars. Jason works in construction and most recently worked to remodel the bridge that spans the Strip, connecting the Tropicana to the MGM Grand.

“I saw the signs daily, so I marked it,” Jason said.

Tom had a pizza; Jason the Pastra-mi Rachel. They shared the poutine. Too stuffed for dessert, they said they were eager to come back to work their way through the rest of the menu.

Bodybuilding legend Phil Heath, the reigning six-time Mr. Olym-pia and friend of Robert’s who once appeared alongside him on Restaurant: Impossible, was also in attendance. Heath couldn’t indulge in any of the more decadent menu items and even asked the kitchen to hold the glaze on his salmon and go easy on any cooking oils. They were happy to oblige, and Heath had a relatively Spartan but satisfy-ing meal of grilled chicken, salmon, quinoa, and fingerling potatoes.

Heath, a favorite to win his sev-enth consecutive Olympia title in

September, says he’ll probably splurge on some of the regular menu items after the competition; he’ll host his after-party at Public House.

“This space is outstand-ing,” Heath said. “And I want something inti-mate, a place where I’ll really be able to engage with everyone who sup-ports me.”

Most of the patrons were long-time Robert fans. Others, like Eric and Fleur, who were visiting from the Neth-erlands with their three children, had never seen Robert on TV before. They simply saw Rob-ert’s massive mural that covered the side of the Tropicana and figured something special had to be cooking. They came in off the street, waited for a table, and became fans on the spot. Amidst a table littered with empty plates, Eric declared that he would definitely bring his family back.

As the day melted into night, strangers began to mingle with one another at the bar. A single ques-tion kept repeating amongst them: “So what did you think?”

Many said the food was amazing. Others couldn’t believe how ex-

tensive the beer selection was. Yet the most common answer was

that Robert Irvine’s Public House had something almost indescrib-

ably special about it.Perhaps that special quality is this:

in a tourist city designed to over-whelm the senses with unrelenting spectacle on every corner, Robert Irvine’s Public House is a spectacle of a different nature—a place where the expertly crafted food and drink and affable staff combine to create a true feeling of contentment. From the top of the building you can see the barren desolation of the Mojave Desert stretching out to the horizon in all directions. But just beneath your feet is a place where, no mat-ter who you are or where you’re from, feels just like home.

PUBLIC HOUSE

Executive Chef Scott Green has over 20 years of culinary experience and previously worked for Ce-lebrity Cruises.



FROM PUBLIC TO PRIVATE

Can’t make it to Robert’s new Vegas restaurant anytime soon? We bring four signature Public House recipes home to you. Big, family-style portions make

these perfect for pleasing a crowd.

HOMEMADE PUBLIC HOUSE

POUTINEYOU’LL NEEDPULLED PORK(Makes enough pulled pork for 12 servings)3 lbs pork shoulder 2 tbsp garlic 3 tbsp chili powder 3 tbsp cayenne pepper 3 tbsp paprika ½ tsp ground black pepper 1 quart chicken stock1 cup red wine 2 cups soy sauce 1 quart water 2 tbsp grapeseed oil

SHIITAKE GRAVY2 cups shitake mushrooms sliced 1 cup sliced onions1 tbsp chopped garlic 1 quart of mushroom stock ½ quart braising liquid½ cup butter ¼ cup flour 1 quart water

POUTINE (2 SERVINGS)2 cups French fries4 oz pulled pork 3 oz shitake mushroom gravy½ cup chopped green onion 2 oz peppered goat cheese

MAKE ITPULLED PORK1) Heat a Dutch oven or roasting pan over high heat. 2) Season pork shoulder with salt and pepper. 3) Add grape seed oil to Dutch oven and sear pork shoulder on all sides.

4) Add garlic, chili powder, cay-enne pepper, and paprika. Cook for approximately 2 minutes. 5) Add red wine, soy sauce, water, and chicken stock. 6) Make sure that the pork shoulder is completely submerged in the liquid bring the liquid to a boil and braise in a 300-degree oven for 5 hours. 7) Allow the meat to cool in the liquid. Once cool, pull the meat as if you were making a pulled pork sandwich.

SHIITAKE GRAVY1) In a medium sauce pan, sweat mushrooms, garlic, and onion with butter. Season with salt and pepper; cook until onions are tender, mak-ing sure not to get too much color. 2) Add flour; incorporate with a

wooden spoon. Cook for approx-imately two minutes, making sure not to burn. 3) Add mushroom stock; incorpo-rate using a whisk.

POUTINE1) Place fries in a 350-degree fryer or in a 400 degree oven and cook until crispy 2) Pull from fryer, drain, and add pulled pork. 3) Top with shitake gravy and crumbled goat cheese.

THE MACROSCALORIES: 466PROTEIN: 19 gFAT: 26 gCARBS: 36 g


SERVES 12

YOU’LL NEEDFILLING4 lbs ground lamb 1 cup shallots, small diced1 cup celery, small diced 1 cup Spanish onions, small diced 1 cup English peas 1 pint chicken stock 2 cups red wine ½ cup thyme, chopped ½ cup rosemary, chopped ½ pound butter Salt and pepper

MASHED POTATOES3 medium Yukon gold potatoes, peeled and cut into quarters 1 pint heavy cream ¼ pound butter Salt and white pepper

MAKE IT FILLING1) In a medium sauce pan over medium heat, add butter and white onions, allow onions to sweat for approximately 3 minutes or until onions are translucent. Add car-rots and celery; allow to sweat for another 3 to 5 minutes. 2) Add ground lamb meat. Turn the heat up closer to a high heat, using a wooden spoon break up and stir the lamb meat allowing the meat to get some color; this should take approximately 8 to 10 minutes. Add red wine, deglazing the pan. Using a wooden spoon scrape the bottom of pan and allow wine to reduce. 3) Once reduced by half, add chick-en stock and peas.

MASHED POTATOES1) Place cut potatoes in medium to large sauce pot fill with cold water and add salt to the pot.2) Place pot on stove on high heat. Allow to boil, reduce to a simmer, and cook for 5 minutes. 3) Strain the potatoes, pass potatoes through a ricer into a large bowl.4) In a small sauce pot heat up but-ter and cream. 5) Add hot cream and butter to po-tatoes use a wooden spoon to mix together.6) Finish with salt and ground white pepper.

7) In a bowl add shepherd’s pie filling and top with mash potatoes and serve. Place under broiler for a few minutes, watching constantly, if crispy top is desired.



SHEPHERD’S PIE


SERVES 4

YOU’LL NEEDBATTER & FISH16 oz. pilsner style beer 2 lbs all-purpose flour1 tbsp baking powder 1 whole lemon ½ cup water ½ cup rice flour 4 eight-ounch portions of white fish similar to Cod 5 cups shoe string French fries 2 tbsp rendered bacon

SEASONED FLOUR2 cups all-purpose flour Lemon zest Salt and black pepper

CURRY AIOLI1 cup mayonnaise 1 tbsp yellow curry powder ½ tbsp turmeric 2 tbsp malt vinegar 2 tbsp honey Salt and pepper

MAKE IT1) In a large bowl add beer, water, and with whisk add baking powder lemon zest, rice flour, and all-pur-pose flour and whisk together. 2) In a large mixing bowl add flour, lemon zest, salt and pepper to make seasoned flour. Dredge fish in flour. 32) Take fish from seasoned flour being sure to shake off an excess flour.

4) Place fish in beer batter coating entire fish in batter. 5) Place fish in a 350 degree fryer using a pare of tongs, allow to cook for approximately 5 to 7 minutes making sure to flip the fish half way through the cooking process. 6) Add French fries; allow to cook for approximately 4 minutes. 7) Finish with curry aioli and ren-dered bacon.



FISH & CHIPS


BREAD PUDDINGSERVES 12YOU’LL NEED

BREAD PUDDING2 cups milk 2 cups granulated sugar2 cups heavy cream 4 whole eggs 2 vanilla beans 4 cups croissants, cut to 1” cubes

RHUBARB CHUTNEY4 cups fresh rhubarb, cut in to 1-inch cubes 2 cups granulated sugar1 vanilla bean ½ cup lemon juice

STRAWBERRY ANGLIASE2 cups heavy cream8 egg yolks ½ cup granulated sugar 1 vanilla bean ½ cup strawberry puree

MAKE ITBREAD PUDDING1) Preheat an oven to 350 degrees and grease a 13 x 9 inch pan 2) Mix granulated sugar, eggs, and heavy cream in a large mixing bowl. 3) Add cut croissant rolls to the mixture, allow to sit for 10 minutes. 4) Take rhubarb chutney and line the bottom of the grease pan, then add bread mixture. Cover with foil and place in the 350-degree oven. 5) Cook for 45 minutes.

RHUBARB CHUTNEY1) Place rhubarb, sugar, and lemon juice in 3- quart sauce pan. Bring to a simmer 2) Continue to simmer for approxi-mately 20 minutes. Rhubarb should hold its shape.

STRAWBERRY ANGLIASE1) Add heavy cream to a 4-quart

sauce pan and bring to a boil. 2) In mixing bowl add egg yolks, sugar, and vanilla bean. 3) With a whisk combine hot cream into egg yolk, and sugar mixture. Be careful not to scramble eggs.4) Add cream and egg mixture back to the sauce pot.5) Bring mixture back to a sim-mer, stirring, continue to cook for approximately 10 minutes or until the mixture has reached sauce consistency. Finish sauce by adding strawberry puree and pass through a strainer. 6) Plate bread pudding and finish with strawberry anglaise




C O M F O R T F O O D W I T H A C E L E B R I T Y T W I S T A R R I V I N G 7. 2 7. 1 7 AT

COMFORT E VERY THINGCOMFORT FOOD

http://www.troplv.com/dining-restaurants/chef-irvine-restaurant

DEEPAK CHOPRA: THE RI MAGAZINE INTERVIEW

A candid conversation about existence, technology, and the pillars of true health.

BY MATT TUTHILL


Of all the thought leaders and luminaries of the new age movement, none are as famous, outspoken—and sometimes polarizing—as Deepak Chopra. But the prolific author (the New Dehli native has writ-ten 86 books) and public speaker has credentials that many of his peers in the movement don’t have; an overlooked fact about the 70 year-old is that he is a medical doctor, and early in his career served as chief of staff at New En-gland Memorial Hospital. That background uniquely positioned Chopra to bring Eastern concepts of health and mindfulness to the West; he then exploded into the mainstream in the early 90s when he appeared on the Oprah Winfrey Show.

His earlier books about self-healing and personal ful-fillment have now given way to exploratory writings on the subjects of quantum physics and technology. He co-authored You Are the Uni-verse: Discovering Your Cosmic Self and Why It Matters, with Menas C. Kafatos, Ph.D., an American physicist. The ensuing journey is a true head trip that asks deep, seemingly impossible-to-answer questions about the nature of the universe, such as, “What came before the big bang?” and posits the notion that each of us are co-cre-ators of a reality that spans the entire universe. Without mankind,

Chopra and Kafatos write, the uni-verse ceases to be.

How could this possibly be so? We asked Chopra himself, and touched on a number of other timely sub-jects, such as the rapid advance of technology, the idea of an absolute truth (and fake news), health and fitness, and Donald Trump.

RI: My first question is in re-gards to your most recent book, You Are the Universe. Right off the bat in that book, you take the old riddle “If a tree falls in the woods and no one is there to hear it, does it make a sound?” and you answer it definitively in

a really surprising way. You say, “Well, actually, if there’s no one around, then there’s no tree.” The premise early on is that with-out people to observe it, there is no universe. And you explain this throughout the book by citing different studies, and you construct all these very useful metaphors. So I’m not going to ask you to restate the thesis of the book, but I am curious to know if I take what you’re saying at face value — that if we’re not here then the lights go out and everything ceases to be — what can people do with that infor-mation? How do you think this

DEEPAK CHOPRA


If a tree falls in the woods and no one is around to hear it, does it make a sound? Deepak Chopra would like you to consider the idea that maybe the tree wasn’t there before you showed up.

DEEPAK CHOPRA


book can help people?DC: The first thing is, sound is

an experience. Just like color is an experience. Form is an experience. Taste is an experience. Smell is an experience. Sensation is an expe-rience. Thought is an experience. And anything that you call “imag-ination” is an experience. If you didn’t experience these entities, then you wouldn’t know that they existed. So your only knowledge of the existence of anything is the awareness of it.

Without going into detail ... is there a universe? Is there a body? Is there a mind? I think we can say for sure there is something called “existence”. You know that you ex-ist. And you also know that every-thing that you look at and experi-ence around you also exists. Never mind defining that in detail. So then the next question is, “Where is this existence apprehended? Where is this experience occur-ring?” And most people would say, “It’s occurring in the brain, or it’s occurring in the body.”

But even that is questionable. You have to question that be-cause how do you know there is a body? How do you know there is a brain? And you know there is a body and a brain, because you’ve experienced such a thing. You experienced a brain on a CAT scan or you look at it on a dissec-tion table. You experience your own body. And in fact, when you look deeply into the experience of your body, you’ll realize that it’s a bunch of sensations, and sense perceptions, and images in the

same way as everything else is. Furthermore, your body is

changing. The experience of your body is changing in every mo-ment of now, even though you don’t see it as such. And every time you look at your body, it’s like taking a photo of the body, because the body’s on the move, you know. You don’t have the same body you had ten years ago, fifteen years ago, or as a child. So what is the essential experience of anything including your body or your brain? It’s sensation, images,

feelings, and thoughts, and sense perceptions.

When you go deeply into this, and you realize that these are all modifications of awareness of that which we call consciousness. We have to use these words, because without words we wouldn’t be able to communicate. So in reality, that which we call the physical universe, that which we call a physical body, and that which we call a physical brain, and even that which we call the mind are human constructs. So most of knowing

Deepak Chopra has written 86 books. Click the image above to browse his author page on Amazon.

https://www.amazon.com/Deepak-Chopra/e/B004KNMPSI/ref=sr_tc_2_0?qid=1504898807&sr=8-2-ent

DEEPAK CHOPRA


and experience is awareness. Ul-timately there is only awareness, though the experiences seem to occur in time. The experience you had five minutes ago, before you called me, is gone. Experience you had one minute ago, when we started this conversation, is gone. By the time you’ve heard the end of my sentence, the beginning of the sentence is gone.

So experience is in time, or ap-pears to be in time, but the aware-ness in which that experience is, is not in time. Because when you had the experience of a baby or a teenager as you, your awareness is that experience occurred is a constant. The only constant is that which we call “I”. You know, “I went to a movie yesterday. I had

Chinese food today. I’m in love. I don’t like Donald Trump.” “I” is the only constant.

So what is the “I” that experienc-es the body, mind, and universe as a unified activity? And you can see just from your own logic and also from your own experience, that “I” doesn’t seem to be in time. And that’s a very import-ant thing to know, because then all these constructs that we have, birth and death and body and mind and universe, are literally constructs. And they’re human constructs. We experience a human universe. You don’t expe-rience dolphin universe. You don’t experience the universe of an insect with a hundred eyes. You experience the human universe

and it is not only a construct, it’s a modification or a modulation of your own awareness.

This is important to note. This changes everything. Because human beings suffer because they don’t know what fundamental reality is. They hold on to experi-ence that is ephemeral and over as soon as it arises. They’re afraid of impermanence. They identify with a socially induced halluci-nation called ego, and they fear death. And all these problems, are actually occurring because we confuse the construct with the awareness in which the construct is conceived.

In other words, you confuse yourself with your selfie. Your self-ie is literally the body you perceive

Chopra’s latest book, co-authored with Kabir Seghal and Paul Avgeri-nos, is called Home: Where Everyone is Welcome. It is a collection of 34 poems and 12 songs inspired by immigrants who made significant contributions to the U.S. Learn more and order by clicking HERE.

Follow Deepak on Twitter and Facebook, and visit his website, DeepakChopra.com

Photo credit: Jeremiah Sullivan; Pg. 31 photo and cover photo credit: Todd MacMillan

https://www.amazon.com/Home-Everyone-Inspired-American-Immigrants/dp/1538761009https://twitter.com/DeepakChoprahttps://www.facebook.com/DeepakChopra/http://deepakchopra.comhttp://deepakchopra.com

DEEPAK CHOPRA


at this second, but there’s no per-manence to it. It’s just another ex-perience. Broken down into sensa-tions, images, feelings thoughts, sense perceptions, which toward the end of the book I call “Qualia”. This is a Qualia universe, a human Qualia universe. Qualia means “quality of experience”. Just like Quanta means “quantity of measure-ment.”

RI: Now, if I’m taking that and I’m distill-ing it into something smaller, like the realm of self-help, I see the value in that. I see that that would make me let go of the past and stop stressing about the future and kind of stay in the moment. But do you see any danger -- ?

DC: Wait there, just wait there. You cannot experience the past, and you cannot experi-ence the future. All you can experience is thought about the past and the thought about the future, which is always now. Now is not a moment in time. Now is the awareness in which the universe is arising and subsiding. And that’s all it is.

RI: Okay, but do you see any danger in espousing this theory? Imagine it takes root all over the world, and everyone accepts this.

The absence of an absolute truth or constancy without human involvement, that might open the door for a lot more people to take it too far and say, “Well, nothing is permanent so I’m go-ing to do whatever I damn well please whenever I want”?

DC: The danger is only if you think of someone taking away your personal property. Aware-ness is that in which we all expe-rience ourselves and each other, and therefore you cannot divide that awareness, so that takes you to a place or an understanding of inseparability. I won’t use fan-cy words. Scientists blame me, you know, they’re always kind of targeting me, they say I steal

their words. But if you understand quantum entanglement, or the inseparability of space, time, ener-gy, information, and matter, then you see that the ultimate truth is the one awareness in which we are all being experienced. And as you go in that direction and the

people are understanding, then love and compassion and joy, and equanimity and peace of mind, and thoughts begin in that truth. Not as moral imper-atives to be followed, but as natural aspects of your being.

RI: Meditation is an incredibly powerful tool for alleviating much of the anxiety that it seems like more and more peo-ple are feeling these days. I felt that maybe at the turn of the millennium that it was permeating the mainstream pretty well but with technology advancing so rapidly and being the addictive thing

that it is, it does seem like fewer and fewer people are willing to disconnect, to take that time for themselves. We’re rarely look-ing within, we’re often looking without. Do you have any hope that in a society that really wor-ships technology, that medita-tion could ever take root firmly enough to make a positive global impact?

DC: I think technology is the

“Our technological

capacities, our scientific

pursuit, have outpaced our

emotional and spiritual

development...as long as

our technological capacities

continue to outpace the

emotional and spiritual

evolution, it’s a negative

net balance.”

DEEPAK CHOPRA


next leap of human imagination and therefore part of our evo-lution and if we kind of resist technology, we’d definitely — if we understand Darwinian princi-ples — we will be soon obsolete. So you can’t stop technology. The question is, how do we use it? Do we use technology to disconnect? To create cyber hacking? To create atomic bombs? To create biologi-cal warfare? To create destruction of the planet? I read today that an iceberg the size of the state of Delaware separated from its main shelf in Antarctica. This could cre-ate huge havoc in the world. So we are at a crossroads. We can’t stop technology, but how do we use it? I’m a big fan of the good, appro-priate use of technology, including artificial intelligence, augmented reality, virtual reality. I think these can give us a deeper understand-ing of the very fact that the pres-ent reality is also virtual reality. The extension of that augmented reality can give us a deeper under-standing into the matrix of exis-tence from where all this happens. Whether that’ll happen or not, I don’t know.

Many experts think that we’re on the brink of the next mass extinction, the last one being 65 billion years ago when a meteorite fell on our planet, and dinosaurs were wiped out and humans are a product of that extinction. So if the human species goes ex-tinct — maybe nature has other plans, I don’t know. But on the

other hand, the technology can also connect us in a way that we have never been connected before. People are connected already but they’re not connected at a deeper level of emotional and spiritual bonding. But technology can, if we so will it, or engineer it, we can use technology to our advantage.

RI: You mentioned the iceberg. I’m curious if anything really does seem to worry you or keep you up at night. Does global warming, or the prospect of fam-ine or overpopulation, do those things worry you?

DC: Nothing worries me, but I do see the insanity of what is

happening in the world, and I refuse to participate in it. Because if you think that climate change, and extinction of species, and social and economic injustice, and poison in our food chain is not insanity, then you are partici-pating in and declaring your own insanity. So I refuse to give up my stance that the world is insane at the moment. And I’ve kind of, in a way, picked up my visitor’s badge and I will not participate in the in-sanity. I will speak what I think is the truth. I’m not concerned. The universe existed, not as a human concept, but whatever existed, existed before we came along. And if we are wiped out, it will go

What came before the Big Bang? These and other seemingly unanswerable questions are pondered in Deepak Chopra's latest book, You Are The Universe. The answers Chopra produces are always thought-provoking, and potentially life-changing.

DEEPAK CHOPRA


“You cannot experience the

past, and you cannot

experience the future. All

you can experience is thought

about the past and the thought

about the future, which is

always now. Now is not a

moment in time. Now is the

awareness in which the

universe is arising and

subsiding. And that’s all it is.”

on its merry way, and the human species will have been an inter-esting experiment that did not work. So who am I, a puny little ego, squeezed into the volume of a body in the span of a lifetime to worry about that, you know?

RI: You make the big point in the beginning of the book about the theory of relativity. Once people, espe-cially other scientists, were aware of it, they started seeing it every-where and realized it had always been there. It had been at work in their lives before they knew about it. It reminded me of when you see a word and you don’t know its definition, then you look it up, understand it, and then you start seeing it everywhere. And you realize, “This has always been around me,” and it’s startling.

DC: Exactly.

RI: I feel like people are start-ing to realize that about each other, as we’re walking around with these super-computers in our pockets and we’re starting to be much more aware of all the different kinds of people and belief systems that are all around us. And there’s a huge positive

there, but it’s also connected us in this way where we can be inexplicably cruel to each other anonymously. As you look at the whole of smart phones and social media and the way things have just exploded in the last decade, do you see there is a net

positive still, or do you see a net negative?

DC: I can’t answer your question because we wouldn’t be having this conversation in the absence of technology. So what I can state, that our capacities, our technolog-ical capacities, our scientific pur-suit, have outpaced our emotional and spiritual development. So, you

know, you have ISIS, a bronze-age mythology, but with modern capacities like the internet and cyber warfare. So as long as our technological capacities contin-ue to outpace the emotional and spiritual evolution, it’s a negative net balance.

RI: Okay. The con-cept that we shape our realities is very empowering, but again I’ll play devil’s advocate and take the negative side of these things, because we see so much of that today. We see so many people saying, “Nothing is real unless I want to believe it.” You see it with “fake news” and the way we have such strong confirmation bias, and the way we choose our informa-tion sources.

If I am a supporter of President Trump, there is no amount of evidence of criminal

activity that will ever make me believe that he’s criminal. I can just yell, “Fake news!” at you, and I can walk away, and I can live in my own reality. When you think about that phenomenon, and you think about what you’re talking about, does that ever give you pause and you say, “Hmm, maybe this isn’t the message that

DEEPAK CHOPRA


people need to hear right now. Maybe the idea of an absolute truth could be more helpful even if you don’t believe it?”

DC: The absolute truth is the source of all experience is one-ness. That’s the absolute truth. So if you understand the absolute truth that we are activities in a single awareness, then we auto-matically go in the direction of truth, goodness, beauty, harmony, love, compassion, joy, equanim-ity. If we feel disconnected, then we do create personal realities that are destructive. But if you look around wherever you are, everything you see is a human construct, and we created it. We created what we call civilization. Everything. From machines, to technology, to even, in fact, the experience of our body, our biol-ogy is an experience in awareness and by changing your habits, like thinking and feeling and giving it good rest, as in sleep, meditation, stress-management, mindfulness, healthy emotions, good natural diet and food, you can actually change your biology and therefore the experience of your biology.

So this understanding is in a way what I would say the original fall from the biblical mythology of the knowledge of good and evil. And so when you have that, it’s a dou-ble-edged sword. You can lead the world or you can destroy it. And I think we are at a crossroads at the moment. Which way will we go, only we will find out.

RI: We do write a lot about health and fitness in this mag-azine, so I wanted to ask you, aside from what foods to eat and what exercises to do, how important are my day-to-day thoughts that I choose for myself? And how important are they to how they affect the overall health of my body?

DC: Here are the six pillars that I call the six pillars of well-being.

Number 1: deep, good, natural, restful sleep.

Number 2: stress management, whatever way you use to manage your stress, including mindful-ness and meditation.

Number 3: movement and ex-ercise, possibly yoga and breath-ing techniques because they help coordinate mind and body.

Number 4: healthy emotions. Not just thoughts, but emotions. Because emotions are what drive us. So, emotions that connect us to life in general.

Number 5: food that is not contaminated by poison, includ-ing inflammatory products like insecticides and pesticides, and growth hormone and steroids and chemicals of all kinds.

And finally, Number 6: connec-tion with nature.

All thoughts are important in that, if your thoughts alienate you from the rest of the world, and if you’re feeling anger, re-sentment, hostility, guilt, shame, disgust, resentment, grievances, fear, that sort of thing certain-

ly cause inflammation in your body, and inflammation is the background of 95% of chronic illnesses. Only 5% of disease-re-lated gene mutations are actually fully penetrant, which means they guarantee the disease. The others are influenced by how we live our lives on a day-to-day basis.

RI: That’s a wonderful formu-la. Hard to argue with. For my last question I want to get per-sonal. What makes you happy?

DC: You know, I don’t use the word happiness. I use the word fulfilled, and peaceful, and what makes me peaceful and hap-py is when I’m expressing my creativity and doing something that makes a difference in other people’s lives.

RI: I know you never stop writ-ing. What is your next book?

DC: The next book is called The Healing Self with Rudy Tanzi, who’s the Harvard neuro-ge-neticist that I wrote my last two books with before this one. Su-per Genes and Super Brains then The Healing Self, and following that, I’m doing what I think will be the culmination of my career, it’s called Meta Human: The Next Leap in Human Evolution. And it’s about basically what human capacities could be, if you real-ly tapped into our inner-most being and highest potential for evolution.

“I recently lost weight and I’m trying to stay the course with eating healthy at my job, but my coworkers always have junk food around. How to I avoid temptation?”

- Carrie H., via e-mail

Answer by Sara-Jane McShane, personal trainer, nutritionist, fitness writer:

First off, Congratulations on your weight loss! Most people spend the majority of their waking hours at work, so it’s no surprise that the workplace nutrition habits have a major impact on health. With that said, there are a few things you can do to help keep you on track.

1. Prep your meals and snacks: Having healthy options available are a great way to fight off work-place temptations. This way when hunger strikes you will have all you need to fight and win the battle. Having prepped food available also helps you feel more satisfied by not allowing you to go too long without eating. Some examples of healthy snacks are sliced veggies and hum-mus, fruit, a mix of nuts, a clean protein bar, salad, rice cakes with an avocado spread, unsweetened applesauce with cinnamon, sweet potato chips, or celery sticks with

a serving of your favorite nut butter.2. Drink more water: Water is so

important for every bodily func-tion, but it can also be used in deal-ing with food temptation. Staying hydrated fights off fatigue; which can weaken you to give in to not-so-good snacks. Water also cleanses the system and helps the stomach feel full and gives more energy to our cells. The more energy we have, the easier it is to stay on track!

3. Get rid of the processed junk: Empty your candy bowl and get rid of chips, crackers, and other unhealthy, processed snacks that may be still stashed in your desk.

Remember, you don’t need them now that you’ve got nuts, fruit, and the like. The less you’re tempted by junk food, the healthier you’ll eat.

4. Use good ol’ willpower: It’s what helped you lose weight in the first place. Remind yourself of why you started this weight loss journey. Make a vision board of inspira-tional images or write down your goals and place them at your desk. Read them whenever temptation is strong. Think past the moment and look at the big picture (your health).

Follow Sara Jane on Twitter and visit her website.

AVOIDING TEMPTATION AT WORK

ASK US ANYTHING

Offices are an incubator for bad nutrition habits. Here’s how to stay the course when you’re surrounded by junk.


https://twitter.com/SJfitnessAuthorhttp://www.sara-jane.com

KEEP IT SIMPLE

CLASS IS ALWAYS INWe’re designed to crave new information. But just like your body won’t

run on junk food, your brain needs the right sustenance, too.BY HEATHER QUINLAN

As the days get shorter and the temperature starts to cool down, there’s a simultaneous undercurrent of excitement as another school year commences. The beaches and pools go quiet as kids get back to their routine, their sports, and their friends. But all of this excitement is pinned to the back drop of acquir-

ing knowledge.As you think of those kids, I want

you to think of your own daily life and your appetite for new infor-mation. These days, that appetite is thoroughly overfed with almost constant connectivity to technol-ogy in one form or another. It’s why smart phones are so addictive.

That feed of new information from a short headline, or a brief video keeps you scrolling for more and more and more. Why? Because your brain was designed to keep learning. Every time you learn something new, it releases dopa-mine as a way to tell you to keep learning. But there’s a big difference


between endlessly scrolling for tiny new bits of information that just barely holds your attention for the moment it takes you to scan the headline and delving deep into a topic that can really satisfy your deeper thirst for knowledge. To employ a food metaphor, it’s the difference getting a candy bar out of a vending machine and sitting down for a balanced meal.

Take a cue from those kids head-ing back to school. You don’t need to be young to feel the incredible, positive rush of learning something new. Sign up for an art or cre-ative writing class at your nearest community college, sign up for an online class in wood working, or

French cuisine, or acting. Or just pick up a great book of self-help or non-fiction. The common thread amongst the most successful people in the world is reading. Bill Gates reads a new book every week. In 2015 Mark Zuckerberg committed to reading one book every other week on topics that would expand his horizons in a “deeper way”. Oprah Winfrey is a voracious read-er and says she wouldn’t be where she is today if reading was such a “fundamental tool” in her life. To keep up on his competition Mark Cuban would read various mag-azines and books for hours a and accredits his success to it. The list goes on (see HERE).

Overall health isn’t just about be-ing physical with your body or eat-ing the right foods. Keeping your brain active and engaged through learning, is a third and crucial pillar to overall health. Quite simply, learning keeps you young. In my yoga classes, I always say that when you know better, you do better. Without continually expanding your knowledge in one direction or another, you’ll never do better. Take the example of child going back to school this fall and it will enrich your life for all the years to come.

Heather Quinlan is a certified Bikram Yoga instructor and health coach. Visit her website at: hquinlan.com and like her page on Facebook.

KEEP IT SIMPLE

Studies have shown that you retain knowledge better when you write it down on pen and paper. See HERE. Online classes are a great option for continuing education. MasterClass.com offers writing, acting, music production, and more.


http://www.businessinsider.com/what-successful-people-read-2017-7/#warren-buffett-1http://hquinlan.comhttp://hquinlan.comhttps://www.facebook.com/Heather-Quinlan-Wellness-197818533914365/?fref=tshttp://www.pbs.org/wgbh/nova/next/body/taking-notes-by-hand-could-improve-memory-wt/http://masterclass.com

ROBERT IRVINE’S PUBLIC HOUSERobert Irvine’s Public House at the Tropicana in Las Vegas, Neva-da is open for business. Boasting over 9,000 square-feet, the all-new restaurant offers a range of comfort food options inspired by Robert’s culinary travels from around the world—all in a pub-like atmo-sphere. The 275-seat restaurant features dishes such as burrata and heirloom tomato salad; fried butter-milk chicken; a Tomahawk ribeye (pictured) and much more. Visit the bar for 100 beers and a wide selection of specialty craft cocktails. Click the photo for more info.

ROBERT IRVINE LIVETickets for an RI Live Chandler, AZ (Friday, September 22) and Shawnee, OK (Saturday, Septem-ber 23) are on sale now. Click HERE to buy. What is RI Live? It’s not a cooking demo and it’s not scripted. In short, it showcases Robert’s gift for improvisation. You’ll see him enter the theater with no idea of what he is about to face, and then cook his way through a series of audience-gen-erated challenges. And if you’ve got a ticket, you should be pre-pared to get onstage yourself.

KABOO MUSIC FESTIVALThe massive Del Mar (San Diego) music fest is headlined by Red Hot Chili Peppers, Pink, Muse, and Tom Petty, and features standup come-dy from David Spade and culinary entertainment from Robert Irvine. This one-of-a-kind festival runs from September 15th through the 17th. Learn more at KabooDelMar.com.

NEW FITCRUNCH FLAVORRobert’s continually expanding line of protein bars recently added a new flavor, Caramel Peanut, to the ex-isting lineup of Cookies & Cream, Peanut Butter, Birthday Cake, and Chocolate Chip Cookie Dough. Each one packs 30 grams of quality pro-tein. FitCrunch Brownies, which are microwaveable, are also available. Buy online at FitCrunchBars.com.

ROBERT’S WORLD

WHAT’S COOKINGA look at what’s new with Robert this month.


http://kaboodelmar.comhttp://kaboodelmar.comhttp://shop.fitcrunchbars.comhttp://www.troplv.com/las-vegas/restaurants/robert-irvine-public-house

WORDS TO LIVE BY


Documents

DEEPAK CHOPRA - Robert Irvine · 2020. 9. 15. · inside the issue ROBERT IRVINE MAGAZINE SEPTEMBER 2017 /// Vol. 2, No. 7 GETTING STARTED 4 ROBERT’S LETTER Social media is an incredibly